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Congo Bars Recipe

Cookstr
Course: Dessert, Snack
Total Time: Under 2 Hours
Skill Level: Moderate
Cost: Moderate
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Congo Bars

Photo by: Joseph De Leo

These classic chocolate-fudge-and-coconut brownies, known as Congo Bars, are insanely good, and much better than any butter, sugar, and flour version. I think these rich little bars might be my favorite indulgence. Maybe it’s because I love raisins and nuts in chocolate, and the flaky coconut layer on top seems to melt in my mouth.

Yield: Makes 64 bars

INGREDIENTS

Fudge base:

  • 4 cups walnuts, preferably soaked and dehydrated
  • 4 cups pecans, preferably soaked and dehydrated
  • 3 cups Chocolate Sauce, chilled
  • 1 cup black raisins
  • 1 cup dried shredded coconut
  • ½ cup maple syrup powder (see notes)
  • ½ cup coconut butter/oil, warmed to liquefy
  • 1½, teaspoons sea salt

Vanilla coconut topping:

  • 2 cups young coconut meat
  • ¼ cup agave nectar
  • 2 tablespoons vanilla extract
  • ½ teaspoon sea salt
  • ¼ cup coconut butter/oil, melted
  • 4 cups dried shredded coconut
  • ½ cup Chocolate Oil

Equipment:

  • High-speed blender, food processor

Directions

In a food processor, process 2 cups of the walnuts and 2 cups of the pecans until they just begin to release their oils. Transfer to a mixing bowl. Repeat with the remaining 2 cups of walnuts and 2 cups of pecans.

Add the chocolate sauce, raisins, coconut, maple powder, coconut butter/oil, and salt, and mix until thoroughly combined.

Transfer the mixture to a parchment-lined sheet pan and spread into an even layer. Place in the refrigerator to chill and set.

In a high-speed blender, blend the coconut meat, agave nectar, vanilla, and salt until very smooth and shiny. With the blender running, add the coconut butter/oil and continue blending until fully emulsified. Transfer the mixture to a bowl.

Stir 2 cups shredded coconut into the mixture and spread it in an even layer onto the chilled fudge base. Sprinkle the remaining 2 cups of shredded coconut over the blended layer. If using additional chocolate oil, drizzle it over the top of the coconut. (The chocolate drizzle adds more chocolate flavor, but it melts easily once the bars are out of the refrigerator, so feel free to leave it out.]

Place the pan in the refrigerator to chill and set, about 30 minutes or more.

Cut into 64 bars, cutting lengthwise into 4 pieces and crosswise into 16 pieces (or cut into any size you wish] Store the finished bars in the refrigerator.

Notes

Maple syrup powder: Just as it sounds, this is maple syrup dried into an easy-to-use powder form. While not raw, maple syrup has many health benefits and, of course, has a naturally woodsy, wonderful, sweet flavor. The powder is useful when you don’t want a liquid sweetener. Find it at oneluckyduckcom.


© 2009 77 Lucky Cows, Inc.

Editor's Note

Nutritional information is based on a serving size is 2 bars, and does not include Chocolate Sauce or Chocolate Oil. For nutritional information on Chocolate Sauce or Chocolate Oil, please follow the links above.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

350kcal (18%)
30mg (3%)
1mg (1%)
0mcg RAE (0%)
240mg
50mg
4g
9g
5g
16g
0mg (0%)
153mg (6%)
15g (75%)
32g (50%)
1mg (8%)
FROM THE KITCHEN OF...

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